CAJ | 학술논문

将杨梅果去核后进行打浆均质等处理，采用喷雾干燥方式制备杨梅全果粉，研究添加不同比例的水、不同种类和比例的助干剂、不同喷雾干燥进口温度对杨梅全果粉品质的影响以及在喷雾干燥过程中物料的表现。结果表明，物料重与加水量比1∶0．5，助干剂为麦芽糊精，浆汁干物质与助干剂比为1∶0．5，进口温度为160～165℃，出口温度85～90℃，在该条件下制备的杨梅果粉保持了鲜果固有的风味和色泽。
장양매과거핵후진행타장균질등처리，채용분무간조방식제비양매전과분，연구첨가불동비례적수、불동충류화비례적조간제、불동분무간조진구온도대양매전과분품질적영향이급재분무간조과정중물료적표현。결과표명，물료중여가수량비1∶0．5，조간제위맥아호정，장즙간물질여조간제비위1∶0．5，진구온도위160～165℃，출구온도85～90℃，재해조건하제비적양매과분보지료선과고유적풍미화색택。
The bayberries were enucleated,crushed,homogenized,and then prepared to powder using spray drying method.The effects of different proportions of water,different kinds and proportions of drying aid and different inlet temperatures on the quality of bayberry powder and the performance of materials were stud-ied in this paper.The optimum conditions were material weight to water as 1∶0.5,using maltodextrin as dr-ying aid,dry weight to drying aid as 1∶0.5,inlet temperature as 160~165℃and outlet temperature as 85 ~90℃.Under these conditions,the bayberry powder kept nature flavor and color of fresh fruits.